Chicken Garum Overheated
Hi all. I started a batch of Nomas chicken garum a couple days ago using rice koji. I was using a slow cooker set at keep warm that has generally maintained 140f consistently in past testing as a heat source, but when I checked this morning (day3) it was 190f. My understanding is that the enzymes would be fully denatured at this point. Can I simply add a fresh batch of rice koji and an appropriate amount of additional salt to proceed with a better heat control?
Nomas recipe:
1600 g chicken stock
2000 g Roasted Chicken Wings
450 g rice koji (substituted for Pearl barley koji)
480 g salt (12% weight of non salt ingredients)
Would I add another fresh batch of 450 g koji + 54 g salt (12% weight of additional koji), or would I need to scale up the stock as well? Or do I need to make any other modifications?
Any insight is appreciated. Thank you for your assistance.